Cucumber Curd Raita | Vellarikai Thayir Pachadi

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Here is a simple cool raita prepared with cucumber with fresh ground coconut which is then mixed with yogurt. A great side for biryanis and variety rice. It is pretty much similar to tomato curd pachadi.  Instead of tomatoes, we are using cucumber that’s it. For this pachadi, the tempering/tadka/Thalippu is very important. Just taste the pachadi before doing the tempering and after tempering. Mustard seeds and hing tempered in oil makes this dish heavenly and it adds a unique taste.

This raita can be used as a side dish for any variety rice recipes. When I am not able to make proper dry curry or kootu, I usually do this raita or the tomato one.  I just love this raita plain and I can eat it just like that… ;-) (appadiye saapiduven :-))

Ok, now here is the cucumber raita recipe. 

• Cucumber (Medium Size) – 1, approx 1 cup (Peel the skin and grate them)
• Curd – 1 cup
• Salt – 1.5 tsp (or to taste)
• To grind:
• Green chilies – 2
• Shredded Coconut – ½ cup
• For Tempering:
• Oil – 1 tsp
• Mustard seeds – 1 tsp
• Hing – 1 tsp

• Grind the coconut and green chilies together into smooth paste by adding little water
• Beat the curd and add the grated cucumber and the coconut mixture.
• Add salt.
• In a separate pan or tadka ladle, do the tempering. Heat the oil in the tadka pan.
• Once the oil is hot add mustard seeds and hing.
• Once they start spluttering, add to the raita mixture.

• Adjust the salt and spices according to your taste.
• Make sure the cucumber is not bitter.

Cucumber Curd Raita | Vellarikai Thayir Pachadi

A simple cool raita prepared with cucumber with fresh ground coconut which is then mixed with yogurt. A great side for biryanis and variety rice.

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Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Course: Side Dish

Cuisine: Indian, South Indian

Servings: 3

Author: Srividhya G

Ingredients

For the Raita

• Cucumber Medium Size - 1 (Peel the skin and grate them)
• Curd – 1 cup
• Salt – 1.5 tsp or to taste

To grind

• Green chilies – 2
• Shredded Coconut – ½ cup

For Tempering

• Oil – 1 tsp
• Mustard seeds – 1 tsp
• Hing – 1 tsp

Instructions

• Grind the coconut and green chilies together into smooth paste by adding little water
• Beat the curd and add the grated cucumber and the coconut mixture.
• Add salt.
• In a separate pan or tadka ladle, do the tempering. Heat the oil in the tadka pan.
• Once the oil is hot add mustard seeds and hing.
• Once they start spluttering, add to the raita mixture.

Notes

• Adjust the salt and spices according to your taste.
• Make sure the cucumber is not bitter.

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